Make the crisp tofu by combining tamari and cornstarch to make a slurry. Coat the tofu with it in a bowl. Spread onto a parchment lined baking sheet.
Combine the mushrooms with the Tamari in the bowl. Spread onto the baking sheet.
Bake at 400 for 20-25 minutes until crisping on edges. Check the mushrooms at 15 minutes and remove so they don't burn.
Mix the cooked mushrooms with about half of the Spicy Cilantro Sauce. You can use as much or as little as you want. Use the rest to drizzle on top of the sushi bowl.
Separate the cooked rice into 4 bowls.
Build the bowls by adding toppings.
Drizzle sauces over the top, garnish and serve!
Notes
Sushi rice is traditional but you can use any rice you prefer.
Add any toppings that you want, this is fully customizable!